Recipes that require care and attention to detail in preparation and cooking.
They may require some specialist ingredients and some extended preparation times.
Most recipes in this book are of this difficulty.
A salad featuring the amazing taste of figs, some subtle spice from the chaat masala, and the flavour of almonds. An amazing, yet simple salad, anjeer ki salat, could become one of your favourites, just as it was for my grandmother.
Our family apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and spicy, it is an ideal accompaniment to almost every Indian dish.
Avial is a delicious dish of mixed vegetables, yoghurt, and coconut, cooked with mustard oil and curry leaves.
bhuna gorur mangsho is a rich and intense beef curry. The meat is cooked in its own fat, giving a deep flavour to the dish.
This beef curry features an unusual citrus fruit, shatkora, to provide a contrast to the richly spiced meat. It is a Bengali dish, from the Sylhet region of Bangladesh,
Our favourite beef curry. It is a thick, rich and hot dish, with the sourness of the tamarind offset by the sweetness of the ginger.
A south Indian raita, or pachadi. This is a vibrantly coloured dish, with fresh crunchy beetroot, cooling yoghurt and a hint of spice.
This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
This popular and traditional Bengali dish, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.
This rice dish, ghee bhaat, is typically Bengali and is sometimes referred to as Bengali vegetable pulao. It is a simple, wholesome rice and vegetable dish and is very easy to prepare. It is suitable to accompany almost any lentil or vegetable dish in this book.
Preparations of black-eyed peas are common across all of India. This is the Goan way. It has plenty of chilli and coconut and a touch of tomato. This dish, alsande tonak, is a robust, spicy, hot preparation.
These bread rolls, pão, come from the Portuguese influence on Indian cuisine. They are very similar to Western bread rolls, but have a subtle Indian twist.
